Yesterday morning, Food Network announced its participation in Slow Food Nation. Food Network, along with its charitable partner Share Our Strength, will "unveil a new original platform" called Good Food Gardens. The fully sustainable gardens will be filled with seasonal fruits, vegetables, and herbs.
The enclosed 10-by-16-foot cedar wood structures that hold the gardens are designed for the likes of schools, organizations, and homeowners. The first garden will debut across from San Francisco's highly buzzed-about Victory Garden, and be donated to a local Boys & Girls Club after the close of the event.
I find it unusual for Food Network to announce a partnership with Slow Food Nation just four days before the start of the event. They're also beating everyone to the punch by unveiling their proprietary garden the day before the festival actually begins. What do you think? Was this a last-minute effort on the part of the network?
Labor Day weekend means food-happenings galore. At front and center is Slow Food Nation '08, the country's first ever slow food event, to be held in San Francisco. I'll be in attendance, so I can learn more about eating sustainably. Locals, perhaps I'll see you there! Here's the lineup; enjoy your long (and tasty) weekend.
To see the rest, read more
Today in San Francisco, a new bar opens — and a social experiment begins. Honor Bar will have an honor-based billing system. While the wine list suggests prices ranging from $8 to $15 per glass, how much you slide into the provided money slot is entirely up to you and your conscience. The bar will also provide instructions (and a pour-it-yourself area) for a daily champagne cocktail. 
If this method of payment proves successful, it may spark a whole slew of bars based on the honor code. The appeal? Restaurants save themselves the cost of a bartender.
What do you think of this concept? I'd love to get your two cents (don't cheat me out of it!) Would you pony up the actual amount, or slide in a little less? Fear not; your answers are completely anonymous.
A recent study conducted by two New York City high-school students shows that fish is commonly misnamed. When 60 fish samples from four sushi restaurants and 10 supermarkets were inspected using a genetic fingerprinting technique, a quarter turned out to be mislabeled.
Some findings: "White tuna" was really Mozambique tilapia, a much cheaper, commercially farmed fish. "Flying fish roe" was actually smelt roe. And more than 75 percent of "red snapper" samples weren't the real McCoy: Instead, they turned out to be everything from Atlantic cod fish to endangered Acadian redfish.
This study was done on a small scale, but according to the New York Times, it's "unlikely to be a mere statistical fluke."
With the controversy around raw salmon, seafood is certainly getting a bad rap. This news has me worried. What if someone has a fish allergy? What do you think? Does this finding surprise you?
Source
Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.
Although my birthday starts at 9 p.m. on a Saturday, I want to offer my friends snacks to nibble on throughout the night. Since the kitchen at 15 Romolo is still under construction, I'll make an assortment of easy appetizers that are best served at room temperature.
Marinated mushrooms and prosciutto-wrapped breadsticks are delicious starters. Chicken liver pate on crostini will suit the palates of my foodie friends and pair nicely with a goat cheese pesto torta. For these wonderful recipes, read more
Mexico meets Italy in this creative, uncomplicated pizza. Instead of using a traditional tomato sauce and mozzarella cheese, this recipe uses salsa and Monterey jack. If you like the heat normally associated with Mexican cuisine, use a hot salsa and pepper jack cheese. This pizza makes a great use of leftover chicken and can accommodate a variety of vegetables. Black olives, green onions, or bell peppers are scrumptious substitutions or add-ons. To learn how make it, read more
Paper origami is so last year. The newest trend is making shapes out of dinner napkins. This set ($35) comes with a lesson booklet, as well as four napkins, each with printed folding instructions for different shapes: a sailboat, a crane, a carrot, and a snail. I'm personally not crazy about the idea; I just want my napkin on my lap. Do you think it's cute or over the top?
